Skip to contentSkip to searchSkip to footerSkip to Recipe Assistant
HomepageHomepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
Recipes
Offers
Coupons
Favourites
Shopping Lists
Regulars
Reserved Orders
Smart Pass
Brands We Love
  • Recipes

  • Lime Chicken with Herby Mango Cucumber Salad

Lime Chicken with Herby Mango Cucumber Salad

Lime Chicken with Herby Mango Cucumber Salad

By OcadoLife
Published on 18 July 2024
“The punchy marinade mix does double duty as a dressing in this Lime Chicken with Herby Mango Cucumber Salad, which is a celebration of fresh summer flavours – sweet mango, cold crunchy cucumber and abundant leafy herbs,” says recipe writer, chef and food stylist Clare Cole.
Shop for ingredients

Time and servings

50 minsTotal time
4Servings
20 minsPrep time
30 minsCooking time

Ingredients

  • 8 tbsp lime juice (approx. 3½ limes), plus extra wedges for squeezing
  • 3 (approx.) garlic cloves, chopped or grated
  • 1 tbsp toasted sesame oil
  • 3 tbsp fish sauce
  • 3 tbsp light brown sugar
  • 2 red birdseye chillies, sliced
  • 0.5 tsp white pepper
  • 1 tbsp soy sauce
  • 4 chicken thighs, bone-in, skin-on
  • 2 small shallots, finely sliced
  • 1 tbsp flavourless oil, such as rapeseed
  • 300g jasmine rice
  • 400g baby cucumbers (or use 2 large cucumbers), sliced or diced
  • 1 mango, diced
  • 1 handful mint, leaves picked
  • 1 handful thai basil, leaves picked
  • 1 handful coriander, leaves picked

Method

  • Step 1

    For the marinade, combine the lime juice, garlic, sesame oil, fish sauce, light brown sugar, chilli and white pepper in a jug; mix well. Pour half into a shallow dish, along with the soy sauce. Add the chicken and turn to coat; marinate for 20 mins-1 hr. Add the shallots to the jug and set aside – this is your salad dressing.

  • Step 2

    Preheat the oven to 220°C/200°C fan/gas 7. Heat the oil in an ovenproof pan over a medium heat. Fry the chicken, skin-side down, for 6-8 mins, until golden and crisp; flip skin-side up and turn off the heat.

  • Step 3

    Pour the marinade from the dish into the pan, add a splash of water; transfer to the oven and roast for 30 mins or until cooked through, basting halfway. Meanwhile, cook the rice as per pack instructions.

  • Step 4

    For the salad, put the cucumber, mango, mint, thai basil and coriander in a bowl; toss with the dressing.

  • Step 5

    If you want to add a nutty depth by adding rice powder, dry-toast the uncooked jasmine rice in a pan until golden; grind with a pestle and mortar to create a powder (any leftover will keep in a lidded jar for a month).

  • Step 6

    Serve the chicken, spooning over any pan juices, with the salad, extra lime wedges and rice. Sprinkle with toasted rice powder, if liked.